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Here’s a quick and easy soup to make that not only is extremely delicious, it’s also purple! I made this soup last night in less than 30 minutes, out of just about everything i had left in my fridge.

Earlier in the week i have made some fresh chicken stock – i’ll probably make a post at some point detailing that, but chicken stock is a must for this soup! Whether you make it yourself, or buy chicken stock that’s the stock to use, as opposed to vegetable stock. I suppose if you really want to you could use veggie stock, but as there is no meat in this soup its nice to have all the goodness and flavor of a good stock.

Everything else in the soup is kind of optional. Except the purple cabbage! That is absolutely essential, otherwise your soup won’t be purple, and this is a recipe for purple soup!

Heat a good soup pot – i like to use my medium creuset pot – and melt the butter. Add the onion, garlic, and ginger and sauté until the onion is slightly transparent. Add the rest of the veggies and the tarragon, and cook for a minute. Add the stock so that everything is covered. if you have too much veggies add a little more stock or some water. Bring to a boil, and then simmer for about 15 minutes or until the potato is soft.

At this point your soup will be very purple! If you let it sit for a little while it will get even more purple! I actually made this soup very quickly, then turned the stove off and went snowboarding for 3 or 4 hours. when i came back i heated it back up and it was extra delicious and even more purple!